the new kitchen . . . Sometimes, in remodel designs, it is best to keep things simple. Do small things to affect utility, flow and aesthetics. For this mid-century modern, for all their noted openness, the kitchen was closed off from the public, living areas. Hard to entertain to a wall. This we fixed. The other big flaw was the flow. While there was no way to economically change the path of travel through the kitchen. Nudging here and there could at least reduce the disruption at the core kitchen work areas. See the before and after plans and the photos: Photo Credits - Beatrice McGinnis

Stuart Wade, Envision Virtual Tours Campbell Cove Lake, Tennessee Construction was completed in 1963 and originally, the lake was owned and managed strictly for fishing. It has a normal surface area of 71 acres and depths of over 60 feet. It is now owned by Polk County and managed by the Copper Basin Utility District as an area water supply. Swimming and boating is allowed, however, the use of gasoline powered boat motors is prohibited Campbell Cove Lake Dam is of earthen construction. The core is homogeneous, earth. The foundation is soil, rock. Its height is 77 feet with a length of 402 feet. Its capacity is 2430 acre feet. Normal storage is 1394 acre feet. It drains an area of 1.84 square miles. The lake was originally stocked by the Tennessee Game and Fish Commission with large mouth bass, shell crackers, bluegill and channel catfish; the lake also has a healthy population of perch and crappie. Persons fishing must have a valid TN. fishing license. There is a public boat launching area available for use year round.

the new kitchen Sometimes, in remodel designs, it is best to keep things simple. Do small things to affect utility, flow and aesthetics. For this mid-century modern, for all their noted openness, the kitchen was closed off from the public, living areas. Hard to entertain to a wall. This we fixed. The other big flaw was the flow. While there was no way to economically change the path of travel through the kitchen. Nudging here and there could at least reduce the disruption at the core kitchen work areas. See the before and after plans and the photos: Photo Credits - Beatrice McGinnis

In the realm of kitchen and bathroom renovations, Covossi Solid Surface Countertops emerge as a superior choice for both residential and commercial applications, offering an unparalleled blend of durability, practicality, and cost efficiency. Designed to meet the demands of modern living, these countertops are an epitome of innovation and style, ensuring longevity and ease of maintenance without compromising on aesthetics. Unmatched Durability Constructed with a top layer of ¼ inch solid polyester resin and supported by a robust 1¼ inch chipboard core, Covossi Solid Surface Countertops are engineered to withstand the rigors of daily use. This unique composition offers exceptional resistance to stains, scratches, liquids, and impacts, making it an ideal choice for high-traffic areas. Aesthetic Versatility One of the most compelling attributes of Covossi Solid Surface Countertops is the color consistency throughout the material. This feature not only enhances the visual appeal of the countertops but also allows for easy repair of minor scratches. Damages can be effortlessly sanded out and polished, restoring the countertop to its original splendor. The material's seamless design further contributes to its aesthetic appeal, providing a sleek and unified look that elevates any space. Seamless and Hygienic The innovative seamless design of Covossi Solid Surface Countertops is not just about aesthetics; it also plays a crucial role in maintaining hygiene. By allowing the material to be sanded and joined in a way that cracks are virtually non-existent, it eliminates the collection of dirt and debris, making it an exceptionally hygienic option for kitchens and bathrooms. Ease of Installation and Maintenance Designed with practicality in mind, these countertops can be easily installed by a 1-2 person team using commonly used tools, making it a convenient choice for both DIY enthusiasts and professional installers. The finished product exudes the luxury and sophistication of an expensive solid surface, without the hefty price tag. Warranty and Certification Covossi Solid Surfaces come with an 8-year Manufacturer Limited Warranty, offering peace of mind and assurance of quality. Additionally, being NSF Certified, these countertops meet strict standards for public health protection, further reinforcing their suitability for both residential and commercial settings. In conclusion, Covossi Solid Surface Countertops stand out as a smart investment for those seeking a blend of functionality, durability, and aesthetic appeal. Whether for a home kitchen, bathroom, or a commercial space, these countertops promise to deliver performance and style that lasts.

Stuart Wade, Envision Virtual Tours Campbell Cove Lake, Tennessee Construction was completed in 1963 and originally, the lake was owned and managed strictly for fishing. It has a normal surface area of 71 acres and depths of over 60 feet. It is now owned by Polk County and managed by the Copper Basin Utility District as an area water supply. Swimming and boating is allowed, however, the use of gasoline powered boat motors is prohibited Campbell Cove Lake Dam is of earthen construction. The core is homogeneous, earth. The foundation is soil, rock. Its height is 77 feet with a length of 402 feet. Its capacity is 2430 acre feet. Normal storage is 1394 acre feet. It drains an area of 1.84 square miles. The lake was originally stocked by the Tennessee Game and Fish Commission with large mouth bass, shell crackers, bluegill and channel catfish; the lake also has a healthy population of perch and crappie. Persons fishing must have a valid TN. fishing license. There is a public boat launching area available for use year round.

The intricate layered wood ceiling and structural framing above provided a challenge for integrating recessed downlights. A detail consisting of a wood block trim allowed the downlights to “float” within the layered planks. Track lighting housed between the double glulam ridge beam provides general downlighting in the Foyer beyond. This same track extends though the core of the house providing a well-integrated downlighting system. Preset controls allow for multiple scene control throughout the home’s public spaces. Architect: Cottle Carr Yaw Architects (CCY) Interior Designer: Studio Frank Awards: Colorado West Chapter AIA, Citation Award, 2003 Custom Home Design Awards, Merit Award, 2003 Ashley Design Excellence Awards, Best of the Best/Best Living Room, Best Kitchen, 2003

  Phoenix's food scene is vibrant and thriving, but also one of the most closely watched in the country. Health inspectors in Maricopa County are strict, and customers expect spotless dining spaces.  To stay competitive, restaurant owners and food vendors must stay on top of evolving health codes, sanitation protocols, and food safety benchmarks. That starts with a firm grip on restaurant cleaning safety standards. Ignoring sanitation rules risks more than bad reviews. It invites citations, customer complaints, and operational shutdowns. Whether you're operating a food truck or a restaurant, following these Phoenix cleaning standards helps you stay compliant, pass health inspections, and build customer trust. Importance of a Clean Phoenix Restaurant that Follows Food Health and Safety Standards The restaurant industry in Phoenix operates under strict oversight. The Maricopa County Environmental Services Department conducts regular inspections, and violations can result in fines or closures. In this climate, restaurant cleaning is not just a hygiene standard. It is a business-critical measure. Proper food handling and establishment cleaning protocols reduce the risk of foodborne illnesses, control pests, protect equipment, and keep your staff safe. Inconsistent practices, on the other hand, can quickly become liabilities. Start With the Food Code Phoenix food vendors must comply with the 2017 FDA Food Code as adopted by Maricopa County. This includes rules on:

• Sanitizing food-contact surfaces after each use
• Maintaining proper water temperatures for dishwashing
• Cleaning restrooms frequently and keeping them stocked
• Storing cleaning chemicals away from prep areas

Each violation tier, from Priority to Core, has consequences. Priority violations (like improper sanitization) trigger repeat inspections and possible permit suspensions. Establish a Daily, Weekly, and Monthly Cleaning Routine for Phoenix Restaurants and Commercial Kitchens High-performing food vendors operate with cleaning checklists categorized by frequency:

• Daily: Wipe prep tables, mop floors, clean grills, sanitize cutting boards
• Weekly: Deep clean kitchen hoods, polish cooking equipment, disinfect drains
• Monthly: Check pest control measures, clean freezer coils, and inspect HVAC filters

Your routines should align with the facility’s risk level and menu complexity. A meat-heavy kitchen faces a higher risk of contamination than a coffee cart. Build your cleaning schedule accordingly. Train Staff on Cleaning Protocols Staff must be trained to clean as effectively as they cook and do food preparation. This includes:

• Using the right sanitizers and PPE
• Logging cleaning times and who performed the task
• Identifying signs of mold, grease buildup, or rodent activity
• Conducting thorough surface cleaning to ensure all food-contact surfaces are sanitized regularly

Training is not one-time. Update it quarterly and post protocols in shared areas. Use EPA-Approved  Cleaning Products for Arizona Food Business Phoenix regulations call for cleaning products that meet EPA standards. These should be:

• Food-safe and non-corrosive
• Effective against norovirus, salmonella, and E. coli
• Clearly labeled and stored in original containers

Over-the-counter products won’t always meet the grade. Confirm that all cleaning products meet EPA standards by checking them against the official List N for food-contact disinfectants. Maintain Clean Air and Water Systems Your HVAC system can be a hidden contamination source. Dirty filters affect air quality and can lead to dust settling on surfaces. Water lines used in ice machines and beverage dispensers must also be sanitized. Schedule routine inspections with licensed technicians and keep maintenance logs. Phoenix’s dry climate compounds dust issues, making this step even more essential. Waste Management Is Part of Cleaning Waste bins should be emptied multiple times a day and sanitized regularly. Grease traps, in particular, require strict oversight. Phoenix plumbing codes demand regular removal of grease buildup to prevent clogs and contamination. Document waste pickup schedules and trap cleanings to show inspectors you take this seriously. Be Pest-Prevention Oriented Phoenix’s warm climate creates a year-round pest risk. From roaches to rodents, pest sightings during inspections can instantly tank your sanitation score. To avoid this:

• Seal gaps around doors and pipes
• Store dry goods in sealed, elevated containers
• Keep outdoor waste bins locked and distanced from entry points

Implement a pest control plan that follows local best practices. Proactive prevention will save your operation from reputational damage. Comply With Local Licensing and Inspections Food establishments and vendors must display current food permits and be ready for unannounced inspections. In Phoenix, inspectors from Maricopa County use a digital scoring system, and all inspection results are publicly available online. That means your customers can see your cleaning track record before ever placing an order. If you want to access your past inspection scores or understand local codes better, refer to the official Maricopa County site. The Role of Digital Logs and Compliance Software Many Phoenix-based vendors now use cleaning log apps or digital food safety checklists. These tools:

• Record cleaning completion in real time
• Alert managers when tasks are missed
• Keep a historical record for inspections

Adopting digital systems minimizes human error and provides credibility when auditors review your procedures. Monitor Cleaning Performance Through Internal Audits Routine cleaning is only effective when verified. Conduct regular internal audits to identify missed steps, correct improper practices, and maintain accountability. Assign a team member to perform weekly sanitation checks using a standardized checklist. Focus on key areas like surface residue, properly labeled chemicals, and temperature logs. Document each audit and review the results with your team during pre-shift meetings. This ensures your staff stays inspection-ready and fosters a culture of vigilance. In Phoenix’s competitive food market, consistent self-checks help prevent issues before inspectors arrive. When to Hire Restaurant Cleaning Services in Phoenix Some cleaning jobs go beyond what your in-house team can handle. Tasks like vent hood cleaning, ceiling dusting, or chemical deep cleaning are best left to commercial cleaning services. Choose a cleaning vendor who:

• Is certified and understands the Arizona food codes
• Provides documented service reports
• Offers customized cleaning plans
• Offers flexible scheduling around your operating hours

Outsourcing specialized cleaning ensures your facility stays compliant without interrupting your business flow. Cleaning Practices for Food Prep Areas In Phoenix, with its dry climate and year-round warmth, food prep areas are especially vulnerable to contamination. To comply with restaurant cleaning safety standards, these areas require focused cleaning efforts to prevent cross-contamination and maintain food safety. Here’s how to integrate cleaning into your food prep protocols:

• Cross-contamination prevention: Regularly clean food prep surfaces and tools, and use separate equipment for raw meats, vegetables, and ready-to-eat foods. Proper cleaning prevents any contact with food that could lead to cross-contamination and affects food quality.
• Temperature monitoring: While not directly related to cleaning, maintaining proper food temperature is essential. Hot foods should be stored above 140°F, and cold foods below 40°F. Regularly monitor temperatures and clean temperature gauges to ensure accuracy.
• Proper storage: Use clean storage containers and shelving for food storage, keeping items off the floor. Ensure all food is sealed and labeled to avoid contamination risks and comply with food safety standards.

Food Safety Starts With What Customers Can’t See In Phoenix's food service industry, cleanliness is essential to your success. But cleanliness goes deeper than shiny tables and spotless floors. It’s the behind-the-scenes work: the sanitizing, logging, and double-checking that keep your kitchen safe and your customers confident. When you take both sides seriously, your business doesn’t just stay open; it thrives. Meta Title: Restaurant Cleaning Safety Standards for Phoenix Food Vendors Meta Description: Explore Phoenix-specific restaurant cleaning safety standards so your food business stays compliant, avoids fines, passes inspections, and earns customer trust.  

Older home in desirable Phoenix central core neighborhood gets Hall Guest / Family bathroom makeover. New materials and look pays tribute to American and French Industrial vibe influences, European Boutique Hotels and classical old world stone finishing seen throughout public spaces across Europe. The vibe is old world and warm but, the plumbing fixtures & lighting are 2019 new.

Amoeba Fusion aims to empower societies by providing a space for decentralized, innovative start-up communities. onE.GLobe considers the built environment a living, breathing, multiplying organism, evolving in nature with harmony. The structure can grow horizontally and vertically by adding new cores in different directions per each site condition. It creates public plazas shaded and shielded by the building as it grows. Fully self-sufficient structure houses flexible 3D printed dwellings and workspaces surrounded by semi-open garden spaces and atrium. Thirty feet deep floor plates receive daylight from the exterior and atrium and can conveniently be used as open-plan office space. Electrical, plumbing, and HVAC systems are distributed through modular floor plates, on which 3D printed modules are flexibly plugged in. 3D printed inflatable shells with indoor air cleaning plants house a plug-in kitchen, bedroom, workspace, and bathroom modules. The bridge-connected clusters have decentralized systems with the off-grid micro-grid integrating renewable energy sources and excess energy storage. Compact layouts provide space for an increasing number of entrepreneurs, making them socialize and inspire near their accommodation. Eliminating corridors in dwelling units with an efficient design and replacing them with the garden space surrounding units achieve this endeavor.

Anthony Crisafulli
Inspiration for a modern landscaping in Boston.

Stuart Wade, Envision Virtual Tours Campbell Cove Lake, Tennessee Construction was completed in 1963 and originally, the lake was owned and managed strictly for fishing. It has a normal surface area of 71 acres and depths of over 60 feet. It is now owned by Polk County and managed by the Copper Basin Utility District as an area water supply. Swimming and boating is allowed, however, the use of gasoline powered boat motors is prohibited Campbell Cove Lake Dam is of earthen construction. The core is homogeneous, earth. The foundation is soil, rock. Its height is 77 feet with a length of 402 feet. Its capacity is 2430 acre feet. Normal storage is 1394 acre feet. It drains an area of 1.84 square miles. The lake was originally stocked by the Tennessee Game and Fish Commission with large mouth bass, shell crackers, bluegill and channel catfish; the lake also has a healthy population of perch and crappie. Persons fishing must have a valid TN. fishing license. There is a public boat launching area available for use year round.

Stuart Wade, Envision Virtual Tours Campbell Cove Lake, Tennessee Construction was completed in 1963 and originally, the lake was owned and managed strictly for fishing. It has a normal surface area of 71 acres and depths of over 60 feet. It is now owned by Polk County and managed by the Copper Basin Utility District as an area water supply. Swimming and boating is allowed, however, the use of gasoline powered boat motors is prohibited Campbell Cove Lake Dam is of earthen construction. The core is homogeneous, earth. The foundation is soil, rock. Its height is 77 feet with a length of 402 feet. Its capacity is 2430 acre feet. Normal storage is 1394 acre feet. It drains an area of 1.84 square miles. The lake was originally stocked by the Tennessee Game and Fish Commission with large mouth bass, shell crackers, bluegill and channel catfish; the lake also has a healthy population of perch and crappie. Persons fishing must have a valid TN. fishing license. There is a public boat launching area available for use year round.

Stuart Wade, Envision Virtual Tours Campbell Cove Lake, Tennessee Construction was completed in 1963 and originally, the lake was owned and managed strictly for fishing. It has a normal surface area of 71 acres and depths of over 60 feet. It is now owned by Polk County and managed by the Copper Basin Utility District as an area water supply. Swimming and boating is allowed, however, the use of gasoline powered boat motors is prohibited Campbell Cove Lake Dam is of earthen construction. The core is homogeneous, earth. The foundation is soil, rock. Its height is 77 feet with a length of 402 feet. Its capacity is 2430 acre feet. Normal storage is 1394 acre feet. It drains an area of 1.84 square miles. The lake was originally stocked by the Tennessee Game and Fish Commission with large mouth bass, shell crackers, bluegill and channel catfish; the lake also has a healthy population of perch and crappie. Persons fishing must have a valid TN. fishing license. There is a public boat launching area available for use year round.

The interiors of this loft bridge the gap between downtown Chicago and the rapidly-developing Fulton Market neighborhood. A study in contrasts, each space was designed to feel modern yet comfortable, sleek yet cozy, and raw yet refined. Throughout the property, materials, finishes, art and furniture create unity, hierarchy, and distinction between the various public and private spaces. Present on every level, raw concrete columns expose the building’s frame and connect every space of the structure. Likewise, the exposed poured-in-place concrete core remains visible on every floor. Raw, heavy metals and dark finishes further expand the material expression; while wood is used on the ceiling to signal social spaces. Street art from the site was repurposed throughout the property as wayfinding. The art brings the history of the neighborhood inside the building and creates a distinct identity for each level. Furnishings reflect the contemporary design of the building and the industrial history of the neighborhood. The pieces are raw and layered, merging black pipe, upholstery, leather, and steel into a single contemporary design. Outfitted with simple, sculptural forms, softened with woven textures and rounded corners, the design takes advantage of the sweeping downtown views afforded by the building’s rounded facade.

Inspiration for a rustic home design remodel in Vancouver

This is an example of a landscaping in Vancouver.

Inner city residence in the exclusive Mt. Royal neighborhood of Calgary. Front garden includes a low retaining wall and steps that separates the public street from the private residence. Once inside the property the stone walkways, trees and lush planting welcome the visitors to the residence. The rear garden is geared to entertaining and providing a place for the children and family pet to play. The centerpiece of the garden is the outdoor fireplace located on the upper patio that provides an oasis for the family to sit and relax from the downtown core only minutes away. Raised beds allow for extra seating in a more casual environment all supplemented by flowering pots and a lower lawn area for play. The hot tub is located at the basement level patio and only steps away from the man cave complete with poker room, home theatre and bar area fit for a Viking.

Located on the west side of Cumberland Avenue, between York and George, this condo development includes 38 units within walking distance of core amenities. The building features different materials and bold colours to clad the building at the street level and creates a sense of rhythm and articulation. The cantilevered third floor projects out past the front and side of the building to create a dynamic form. Space for a public art installation was created on the building façade which formed part of the planning approval through consultation with the City. A forecourt is created at the street level with a dramatic exposed wood column that helps to form a sheltered recess near the entry. The wood frame structure is sustainable by nature; the project received the prestigious WoodWorks 2012 Design Excellence Award (Multi-Unit) in recognition of this achievement and for its contribution to awareness of the appeal of wood construction in Ontario. This project showcases a successful contemporary, in-fill construction in the four to six storey scale and demonstrates that design quality does not need to be compromised in modestly scaled developments. Photos: www.mivphotography,com

Wide-angle view of the main level open-plan kitchen-dining core zone under a vaulted high ceiling. Continuous light oak flat-panel handleless cabinets wrap the cooking perimeter wall, with a dedicated recessed wine cubby integrated into tall cabinetry for wine bottle storage. The oversized waterfall-edge marble quartz central island embeds a sink and serves as a breakfast bar seating counter. Adjacent reclaimed solid wood farmhouse dining table matches blue upholstered dining chairs, while oversized rattan cluster pendant lights define the dining zone. Floor-to-ceiling windows bring in ample natural light and woodland scenery, light oak flooring runs through the entire public area to maintain a warm natural tone consistent with cabinetry.